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Delicious Dish: Latkes from Mario Batali

December 2nd, 2010 No Comments

Just in time for the holiday.  Thanks to Casey for blogging the recipe!

And of course thanks to Mario Batali for opening some of my all-time favorite restaurants in New York! (BabboOttoCasa Mono, Eataly)


  • 2 large russet potatoes
  • 2 medium Yukon gold potatoes
  • 3 tablespoons milk
  • 1 egg
  • 1/2 teaspoon baking powder
  • 4 tablespoons matzoh meal
  • Salt and pepper, to taste
  • 1/2 cup extra virgin olive oil

Wash the potatoes but do not peel them. Grate the 2 russet potatoes on the large holes of a grater and grat the yukon gold on the medium holes. Add the milk, egg, baking powder, and matzoh meal. Season with salt and pepper and stir to blend well and toss into a colander for about one minute to drain just a bit of the juices. Replace in the mixing bowl.

Heat a scant 1/2 inch of oil in a large skillet until it is very hot but not smoking. Drop the potato mixture by large spoonfuls, then flatten slightly with a spatula to create a lacey edge. Turn them once.

When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels (the latkes will have crisp edges).

Serve hot with marscarpone and /or applesauce.

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